Description
This Pepperoni Pizza Quiche is a delicious blend of a classic quiche and your favorite pizza flavors. Featuring a buttery pie crust filled with eggs, creamy ricotta, zesty pizza sauce, pepperoni, and gooey Italian blend cheese, it’s perfect for breakfast, brunch, or a comforting meal any time of day.
Ingredients
Scale
Crust
- 1 olive oil pie crust or butter pie crust, prepared
Filling
- 4 large eggs
- 1 cup (225g) whole milk ricotta cheese
- 1 cup prepared pizza sauce (or marinara)
- 2 teaspoons pizza seasoning (see notes for substitutions)
- ½ teaspoon coarse kosher salt (see notes)
- 1 cup (115g) sliced pepperoni, divided
- 1 cup (115g) shredded Italian blend cheese, divided
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the quiche evenly.
- Prepare the crust: Place the prepared pie crust into a 9-inch pie dish, pressing it firmly into the edges. Blind bake the crust for about 8-10 minutes to avoid sogginess later.
- Mix the filling: In a large bowl, whisk together the 4 large eggs, ricotta cheese, pizza sauce, pizza seasoning, and kosher salt until smooth and well combined.
- Assemble the quiche: Spread half of the sliced pepperoni evenly over the partially baked pie crust. Pour the egg and ricotta mixture over the pepperoni. Sprinkle half of the shredded Italian cheese over the filling, then top with the remaining pepperoni and cheese.
- Bake the quiche: Place the assembled quiche into the preheated oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
- Cool and serve: Allow the quiche to cool for 10 minutes before slicing to help it set. Serve warm or at room temperature as a delicious savory meal.
Notes
- Pizza seasoning can be substituted with a mix of dried oregano, basil, garlic powder, and crushed red pepper flakes.
- Coarse kosher salt enhances flavor but adjust salt quantity to taste, especially if using salty pepperoni or cheese.
- For a lighter version, use part-skim ricotta cheese and reduce the amount of cheese topping.
- Leftover quiche can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
